Showing posts from October 19, 2007

Type of Food Ingredient - Color Additives

Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to
colorless and “fun” foods

Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings)

Common Label Name
FD&C Blue Nos. 1 and 2
FD&C Green No. 3
FD&C Red Nos. 3 and 40
FD&C Yellow No. 5 (tartrazine) and No. 6
Orange B
Citrus Red No. 2
annatto extract
grape skin extract
cochineal extract or carmine
paprika oleoresin
caramel color
fruit and vegetable juices

(Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)